Ey all, I've been brewing for a few years now and got a wild hair to try making cheese. I made my first batch of mozzarella today and was a little disappointed. First off I used standard store bought whole milk. But, my big issue was that I didn't read the directions carefully enough and wonder if this is the reason my Mozz didn't torn out. According to the directions I was supposed to virtually stop stirring at 95 degrees until 105 degrees. Well, I kept slowly stirring all the way to 105. I still got curds, but they never set up to give me a nice stretch. They just crumble apart. I was bum bed as you could guess. My question is...is it possibly the milk....or was stirring all the way through to 105 degrees a factor?.
Thanks for the input and help